Name: Birria bombs recipe: How to Create 5 Flavorful Bites at Home
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: American
Ingredients: 2 pounds beef chuck roast, cut into 2-inch chunks; 1 pound beef shank or short ribs (for extra flavor and richness); 3 dried guajillo chilies, stems and seeds removed; 2 dried ancho chilies, stems and seeds removed; 1 chipotle pepper in adobo sauce (adjust to your spice preference); 1 medium white onion, quartered; 6 garlic cloves, peeled; 1 tablespoon dried oregano (Mexican if you have it); 1 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 2 bay leaves; 1 tablespoon apple cider vinegar; 2 cups beef broth; 2 tablespoons tomato paste; Salt and pepper to taste; 12 flour tortillas (8-inch size); 2 cups shredded Oaxaca cheese (or mozzarella as a substitute); 1 cup finely chopped white onion; 1/2 cup chopped fresh cilantro; 2 limes, cut into wedges; Vegetable oil for frying; Small bowl of reserved birria consommé for dipping

Description

Craving something unique? Try this birria bombs recipe and create five flavorful bites at home that everyone will love. Discover the taste!

Ingredients

Scale

For the Birria Meat:

- 2 pounds beef chuck roast, cut into 2-inch chunks

- 1 pound beef shank or short ribs (for extra flavor and richness)

- 3 dried guajillo chilies, stems and seeds removed

- 2 dried ancho chilies, stems and seeds removed

- 1 chipotle pepper in adobo sauce (adjust to your spice preference)

- 1 medium white onion, quartered

- 6 garlic cloves, peeled

- 1 tablespoon dried oregano (Mexican if you have it)

- 1 teaspoon ground cumin

- 1/2 teaspoon ground cinnamon

- 2 bay leaves

- 1 tablespoon apple cider vinegar

- 2 cups beef broth

- 2 tablespoons tomato paste

- Salt and pepper to taste

For the Bombs:

- 12 flour tortillas (8-inch size)

- 2 cups shredded Oaxaca cheese (or mozzarella as a substitute)

- 1 cup finely chopped white onion

- 1/2 cup chopped fresh cilantro

- 2 limes, cut into wedges

- Vegetable oil for frying

- Small bowl of reserved birria consommé for dipping

Instructions

Step 1: Prepare the Chilies

Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for about 2-3 minutes, turning occasionally until they become fragrant but not burned. Remove from heat and place in a bowl. Cover with hot water and let soak for 20-30 minutes until soft and pliable.

While they’re soaking, I like to get the rest of my ingredients prepped and ready. This is a perfect time to enlist little helpers – Lila loves measuring spices for me!

Step 2: Season and Sear the Meat

Season your beef chunks generously with salt and pepper. In a large Dutch oven or heavy pot, heat 2 tablespoons of vegetable oil over medium-high heat. Working in batches (don’t overcrowd!), sear the meat on all sides until you get a beautiful brown crust – about 3-4 minutes per side. Transfer the seared meat to a plate and continue until all pieces are browned.

Pro tip: Do NOT rush this step! That caramelization is where so much flavor develops. Pour yourself a cup of tea and enjoy the process.

Step 3: Create the Birria Sauce

Drain your soaked chilies, reserving about 1/2 cup of the soaking liquid. Add the chilies to a blender along with the chipotle pepper, onion quarters, garlic cloves, oregano, cumin, cinnamon, apple cider vinegar, tomato paste, and the reserved soaking liquid. Blend until smooth, creating a rich, vibrant sauce.

Step 4: Slow Cook the Birria

Return the seared meat to your Dutch oven. Pour the chile sauce over the meat, add bay leaves, and pour in the beef broth. The liquid should just barely cover the meat – add a little water if needed. Bring to a simmer, then reduce heat to low, cover, and cook for about 3 hours, or until the meat is fall-apart tender.

This is the part where your home starts smelling absolutely heavenly. Eric always wanders into the kitchen around the 2-hour mark, asking, “Is it ready yet?”

Step 5: Shred and Prepare the Meat

Once the meat is tender, remove it from the cooking liquid and shred it using two forks. Strain the cooking liquid (consommé) and set aside – we’ll use some of this for dipping and some in our bombs!

Return the shredded meat to a bowl and mix with about 1/2 cup of the consommé to keep it moist and flavorful. This is your birria filling.

Step 6: Assemble the Birria Bombs

Warm your tortillas slightly to make them pliable. Place about 2-3 tablespoons of the birria meat in the center of each tortilla. Top with a generous pinch of Oaxaca cheese, a sprinkle of chopped onion, and a bit of cilantro.

To form the “bombs,” fold the edges of the tortilla toward the center, creating a little pouch. Secure with a toothpick if needed. The key is to make sure they’re sealed well so they don’t open during frying.

Step 7: Fry the Birria Bombs

In a large skillet, heat about 1/2 inch of vegetable oil to 350°F (175°C). Carefully place the bombs in the hot oil, sealed side down first. Fry for about 2 minutes per side until golden brown and crispy. Work in batches to avoid overcrowding the pan.

Transfer fried bombs to a paper towel-lined plate to absorb excess oil.

Step 8: Serve and Enjoy!

Serve your birria bombs hot, with small bowls of the reserved consommé for dipping, lime wedges for squeezing, and extra cilantro and onion for garnish.

Prep Time: 30 minutes
Cook Time: 180 minutes
Category: Appetizer
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 2 bombs
Calories: 280 per bomb

Keywords: birria bombs recipe, Mexican appetizer recipe, beef birria recipe, fried tortilla bombs, cheesy birria bites